Region, town Drôme, Ardèche Pasteurised No Aging time 2-4 weeks Region Drôme, France | Source of milk Goats Texture Soft/hard Certification French AOC 1983 Country of origin France | |
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Similar Pélardon, Pouligny‑Saint‑Pierre cheese, Rocamadour cheese, Banon cheese, Valençay cheese | ||
Picodon is a goats-milk cheese made in the region around the Rhône in southern France. The name means "spicy" in Occitan.
Contents
The cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to golden in colour. Between 5 and 8 cm (2.0 and 3.1 in) in diameter and between 1.8 and 2.5 cm (0.71 and 0.98 in) in height, they range from around 40 to 100 grams. The pâte of the cheese is spicy and unusually dry, whilst retaining a smooth, fine texture.
Whilst young the cheese has a soft white rind and has a gentle, fresh taste. If aged for longer, the cheese can lose half of its weight resulting in a golden rind with a much harder centre and a more concentrated flavour.
Entre ch vre et passion le picodon
Varieties
Picodon is manufactured in a number of varieties, each conforming to the AOC regulations. These include:
Manufacture
The lower valley of the Rhône is mostly too dry for the production of wine, but ideal for goats to feast on the sparse grass and hardy bushes that are scattered along the hillsides.
Picodon is made from milk with only a small quantity of rennet added before being poured into small moulds dotted with tiny holes. Lactic protein, frozen curd, and concentrated or powdered milk are all prohibited by regulation. The cheese is twice salted using fine, dry salt. The cheese is left to dry for at least fourteen days, although four weeks is more common.
Cheeses labelled with affinage méthode Dieulefit (after the commune of Dieulefit) indicates that the affinage included hand-washing the surface of the cheese with water, following which the cheese is left to mature in covered earthenware jars for at least a month.
Production is fermier, artisanal, and industriel, and the final product is a minimum of 45% fat. Picodon is manufactured throughout the year, although fermier production only occurs between spring and autumn. In total 584 tons were produced in 2005.
Manufacture primarily takes place in the departments of Ardèche and Drôme, though regulations also permit the canton of Barjac in Gard and Valréas in Vaucluse.
AOC status was granted in 1983.